1 3

Dengo

Dengo

€14,00 EUR
€14,00 EUR
Sale Sold out
Taxes included. Shipping calculated at checkout.
Format

The classic Brazilian profile, beautifully elevated. A naturally fermented Red Catuai featuring rich notes of chocolate, dried walnuts, and a sweet rum finish.

  • Brasil
  • Red Catuai
  • Volcano Method
  • Rum, Chocolate, Nuts, and Dried Walnut
  • Omni
View full details

origin

  • Sul de Minas

  • Brasil

  • 1150m

  • Otávio Reis

Fazenda do Salto - Otávio Reis

Located in Carmo da Cachoeira, Sul de Minas, Fazenda do Salto is a stunning 800-hectare estate managed by Otávio Reis, who represents the fifth generation of a century-old coffee legacy. Embodying the quintessential Brazilian coffee farm with its rolling green meadows, the estate sits at 1,150 meters and cultivates a diverse array of varietals. Otávio expertly blends tradition with modern innovation, leveraging decades of agronomic insight to tailor specific production techniques to each individual plot. Driven by a passion for experimental processing, his dedication has earned the farm widespread recognition, including prestigious Cup of Excellence accolades.

Beyond producing outstanding specialty coffee, Fazenda do Salto is deeply committed to both its people and the land. With Rainforest Alliance certification maintained for over 15 years, the farm prioritizes environmental stewardship by preserving native forests, protecting natural springs, and carefully treating water resources. Socially, the estate functions as a true community, providing year-round employment, housing, and educational opportunities for its 40 permanent workers and their families, ensuring that sustainability is woven into every single step of their coffee's journey.

WANT TO LEARN MORE?

About the process

WHAT IS A Volcano Method PROCESS?

It belongs to the Natural coffee processes.

IN THIS COFFEE:

Freshly harvested cherries are arranged into volcano-like mounds to initiate fermentation. To meticulously regulate the temperature, the farm workers continuously adjust the piles, spreading the coffee into a flat mandala shape until midday before returning it to the original volcano formation. This rhythmic sequence is repeated over 48 hours to carefully build a boozy, sweet complexity. Afterward, the coffee is spread evenly across large sun patios for 15 to 20 days.

ABOUT THE VARIETAL

GENERAL INFORMATION:

  • NAME: Red Catuai
  • MOTHER SPECIES: Arabica
  • RIPE CHERRY COLOUR: Red

TYPICAL CUP PROFILE:

Red Catuai is renowned for its high sweetness, reliable body, and comforting flavor structure. In Brazil, it typically yields a deeply satisfying cup dominated by chocolate, toasted nuts, and caramel, often complemented by a subtle, sweet fruitiness when processed with care.

GENETIC ORIGIN & HISTORY:

Catuai was developed in Brazil by the Instituto Agronômico de Campinas (IAC) in 1949 as a cross between the highly productive Mundo Novo and the compact Caturra varietals. It was officially released to farmers in 1972. The "Red" (Vermelho) lineage is particularly prized for its high yield, resilience to challenging weather, and its ability to consistently produce an exceptionally sweet and comforting cup, making it an absolute cornerstone of Brazilian specialty coffee.